mercredi 5 novembre 2014

Thai shrimp salad with coconut and ginger

This recipe is a good introduction to some of the flavor combinations found in Thai cuisine : coconut, ginger, lime and hot pepper. Sea scallops or slivered chicken meat can be substituted for the shrimp.

Makes 4 servings
  • 1 tablespoon vegetable oil
  • 1 pound (454 gr) medium-size raw shrimp, peeled and deveined
  • 1 clove garlic, chopped
  • 2 tablespoons grated, pared fresh ginger
  • 1 jalapeno pepper, seeded and chopped
  • ¾ cup coconut milk
  • 1 teaspoon grated lime rind
  • ¼ teaspoon salt
  • 1 red apple, cored and cubed
  • Red lettuce leaves
  • 1 sweet red pepper, cored, seeded and cut into squares
  • 3 green onions, sliced
  • 3 stalks celery, diagonally sliced
  • 1 teaspoon lime juice
  • ½ cup roasted peanuts
  1. Heat oil in skillet over medium heat.
  2. Add shrimp ; cook, covered, 4 to 5 minutes or until opaque, turning halfway through cooking.
  3. Remove shrimp with slotted spoon to bowl.
  4. Add garlic, ginger, and jalapeno to skillet ; cook 1 minute, stirring.
  5. Stir in coconut milk, lime rind and salt, pour over shrimp and stir in apple, cover and refrigerate at least 3 hours.
  6. Arrange lettuce leaves on serving platter, arrange red pepper, green onion and celery on top.
  7. Spoon shrimp and apple with slotted spoon onto platter.
  8. Stir lime juice in coconut milk mixture and pass separately.
  9. Garnish salad with peanuts.